Refrigerated Pickled Asparagus Food

REFRIGERATOR PICKLED ASPARAGUS

Steps:

• Heat a large pot of water for blanching the asparagus. Salt the water with 1 tablespoon per quart of water in the pot. Separately, add ice to a large bowl and fill with ice water (this is to quickly cool the aparagus later; set this aside).
• In a separate saucepan, combine the vinegar, water, 1 1/2 teaspoons salt, sugar, pepper, allspice, bay leaf and a sprig of thyme (save the rest of the thyme for the jars). Bring to a rolling boil, then remove from heat and allow to steep for 15 minutes off the heat.
• Prepare the asparagus: Snap off or cut off the woodiest ends of the spears. Trim the stalks to the size of your jar. I measure the jar, and then use a measuring tape or ruler while cutting so my spears will fit without being squished by the lid. Blanch the asparagus in the boiling water for about 90 seconds, working in batches if you don't have room in the pot for the asparagus to boil freely. Spears should be pliable but still firm, with a bright green color. Remove blanched asparagus from the boiling water and plunge it into the ice water to shock it and stop the cooking. Remove from ice water and dry on a towel.
• Pack the jars; Pack the spears into squeaky clean wide-mouth pint jars, along with a fresh sprig of thyme. Add the garlic to the jars, dividing equally.
• Strain the pickling syrup and pour syrup into the jars. Screw lids on tightly and place jars in refrigerator to marinate. Allow asparagus to pickle for a week before you open the lid and enjoy it!

PICKLED ASPARAGUS

Steps:

• Snap off tough ends of asparagus.
• Bring a large pot of water to a boil.
• Drop in asparagus and cook 2 minutes.
• Drain and rinse under cold water.
• Cut spears to the height of the pickle jar.
• Place in juice.
• Cover with lid.
• Refrigerate at least 1 day.

QUICK PICKLED ASPARAGUS

Steps:

• Combine vinegar, salt, sugar, garlic, spices and 2 cups water in a wide 4-5 quart pan. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
• Add asparagus (if liquid doesn't fully cover asparagus, add more water).
• Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp, about 4-6 minutes.
• Remove from heat and add 2 cups of ice cubes to stop cooking. Let stand for 30-60 minutes; the flavor becomes more intense the longer it stays in the brine.
• Drain, and refrigerate. Eat within a few days.

PICKLED ASPARAGUS

Steps:

• Trim asparagus by snapping off the tough bottoms.
• Combine the vinegar, sugar, salt, and spices in a small saucepan.
• Bring to a boil, stirring to dissolve the sugar.
• Place the asparagus in a small nonreactive dish.
• Pour the hot pickling liquid over the asparagus.
• Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
• Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
• Used as garnish for Bloody Mary.

PICKLED ASPARAGUS

Steps:

• Snap off tough ends of asparagus.
• Boil asparagus for two minutes.
• Drain and rinse under cold water.
• Cut spears to the height of the pickle jar.
• Place in juice.
• Cover with lid.
• Refrigerate at least one day.

WONDERFUL PICKLED ASPARAGUS

Steps:

• Place several slices of onion in the bottom of two 1-quart jars.
• Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
• Place the pepper strips in between asparagus.
• Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
• Pour into the jars, leaving 1/2-inch head space.
• Seal the jars according to the manufacturer's directions; process for 20 minutes in boiling water bath.

PICKLED ASPARAGUS

Steps:

• Bring the water, vinegar, and salt to a boil for 15 minutes.
• Remove all the cloves from the pickling spice (or as much as you can).
• Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
• Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
• Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.
• Wipe rims, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes.
• Store in pantry for 2-1/2 to 3 months before use.